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A light, fresh pizza for summer. The crispy thin crust is easy to make and doesn't require any yeast.

Caprese Pizza with Buttermilk Crust

This caprese pizza takes a few simple ingredients and turns them into something amazing. The easy no-yeast buttermilk pizza crust requires no proofing, and turns out deliciously crisp and flavourful. 
4.70 from 23 ratings

Ingredients

  • 1 ball (4-5oz) fresh mozzarella, (usually around 125g / 4.4oz)

For the pizza crust

  • 140 ml (0.5 cup) buttermilk
  • 200 g (1.6 cup) plain white flour
  • ½ tsp salt
  • ½ tsp baking soda (bicarbonate of soda)
  • 2 tsps of olive oil

For the topping

  • 20 cherry, grape or baby plum tomatoes, quartered
  • 1 garlic clove, crushed
  • 2 Tbsp finely minced red onion
  • 10 basil leaves, chopped
  • 1-2 Tbsp extra virgin olive oil
  • Salt and pepper, to taste

Instructions 

  • First, make the crust by combining all ingredients in a bowl and then kneading for a couple minutes until a soft dough if formed. If it feels too sticky, add some extra flour, a tablespoon at a time. Too dry? Add some extra buttermilk or a little water, a teaspoon at a time.
  • Allow the dough to rest for 45 minutes.
  • In the meantime, prepare all the ingredients for the topping and mix together in a bowl.
  • Pre-heat the oven to 220C / 430F once the dough is almost finished resting.
  • Once the dough is ready, stretch it or roll it out as thin as you can onto a pizza stone or baking tray. Top with slices of the mozzarella.
  • Bake for 10 to 12 minutes, until the crust is cooked through and golden and the mozzarella is melted and starting to crisp.
  • Scatter the topping over the pizza.
  • Decisions, decisions. You can either eat the pizza now, with the topping still a little cold and fresh, or you can put it back in the oven for 1 or 2 minutes so the topping warms up and softens a little. It's great both ways!
Serving: 1/2 pizza, Calories: 731kcal, Carbohydrates: 90.3g, Protein: 28.6g, Fat: 28.7g, Saturated Fat: 11.2g, Sodium: 1369mg, Fiber: 5.3g